Roasted Red Pepper and Tomato Soup

Roasted red pepper and tomato soup is the perfect fall recipe. Serve it up with fresh basil and cracked pepper to warm up on a cold afternoon.

I’m a big fan of soup. It’s an easy way to get my whole family to eat a ton of veggies and homemade bone broth. Plus, it can be made ahead of time, and sit bubbling away on the stove while we are doing our normal day.

This recipe for red pepper and tomato soup is a favorite of mine.

Roasting unlocks a sweet, caramelized flavor in vegetables that isn’t there when they’re prepared any other way.

Video Tutorial:

Ingredients

3 lbs heirloom tomatoes

5 bell peppers

2 onions

1 bulb garlic

1/2 tablespoon organic brown sugar

2 teaspoons sea salt

1 quart chicken broth

Handful fresh basil, chopped

Heavy whipping cream, optional

Slice the Veggies

Slice up three pounds of tomatoes. It is best to use a few different varieties, and heirloom if possible.

Cut five bell peppers into strips.

Cut two medium onions into large chunks.

Slice the top off one bulb of garlic. Make it two, if you’re feeling adventurous. Roasted garlic tastes amazing in soup, and it will make your whole house smell like a fancy Italian restaurant.

Roasting

Line two large baking sheets with parchment paper.

Spread the sliced tomatoes and peppers out on the baking sheets, making sure they are spread out evenly and not piled on top of each other. This will allow them to roast properly.

Drizzle the veggies with coconut oil and sprinkle with salt.

Place the onion chunks and garlic bulb in a glass baking dish. Sprinkle them with salt and drizzle with a little coconut oil.

Place all the vegetables in a 425 degree for 20-30 minutes, or until roasted.

Everything should be soft and slightly caramelized. The tomatoes should have very little moisture left.

Puree

Add the roasted vegetables, one quart of chicken stock, brown sugar and sea salt to a blender. Blend on high until everything is pureed.

Add the soup back to a stock pot and bring to a boil for 15-20 minutes.

Drizzle with a little heavy whipping cream, if desired, and sprinkle with fresh chopped basil.

Print this recipe:

Roasted Red Pepper and Tomato Soup

Yield: 4

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Roasted red pepper and tomato soup is the perfect fall recipe. Serve it up with fresh basil and cracked pepper to warm up on a cold afternoon.

Ingredients

3 lbs heirloom tomatoes

5 bell peppers

2 onions

1 bulb garlic

1 quart chicken broth

2 tsp sea salt

1/2 tbs organic brown sugar

fresh basil

heavy whipping cream, optional

Instructions

Slice up three pounds of tomatoes.
Cut five bell peppers into strips.
Cut two medium onions into large chunks.
Slice the top off one bulb of garlic.

Line two large baking sheets with parchment paper.
Spread the sliced tomatoes and peppers out on the baking sheet.
Drizzle the veggies with coconut oil and sprinkle with salt.
Place the onion chunks and garlic bulb in a glass baking dish.
Sprinkle them with salt and drizzle with a little coconut oil.
Place all the vegetables in a 425 degree for 20-30 minutes, or until roasted.

Add the roasted vegetables, one quart of chicken stock, brown sugar and sea salt to a blender. Blend on high until everything is pureed.

Add the soup back to a stock pot and bring to a boil for 15-20 minutes.

Drizzle with a little heavy whipping cream, if desired, and sprinkle with fresh chopped basil.

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Comments

Lynnesays

August 30, 2017

Hi, Lisa! This looks delicious! How long did this take you from prep to clean up? It looks like it took 4 hours! OMG I’m actually going to make it because it looks soooo delicious! I want to let you know that your print button isn’t working. I tried to print several of your recipes. Also, do you recall the recently posted live ig recipe over grass fed ground beef? Will you be including that here? It looked so good!

Hey Lynne! It wasn’t super hard to clean up, but definitely not the easiest Ive ever done. (Because of the roasting pans.). It was delicious, though! I probably won’t post that live recipe exactly, because I kind of just whipped it up on the fly. I hope to do more of those live videos though! 🙂

This is phenomenal! I make a lot of soup and this is I think the best I’ve ever done. It seems so simple but tastes amazing. I couldn’t believe how many veggies you used so I halved it to fit what I had in the fridge and wish I hadn’t now. I’m going to have to make more! Thanks Lisa, love your blog. Xx